Comments on: Perfecting Panna Cotta

By: Tracy

Tracy — Sun, 11 Nov 2012 09:27:32 +0000

Made a version of this last night – replaced 1/3 cream with coconut milk and 1/3 with greek yoghurt.

Tasted great

By: dawn

dawn — Mon, 30 Apr 2012 06:05:50 +0000

hi, I’ve been trying to perfect panna cotta for the longest time, (even took a class with Dietmar Sawyer!) but felt that chefs were leaving out something crucial in their instructions. I have enjoyed and want to make panna cotta that’s creamy but not milky or powdery, with a silky smooth texture that’s like unctuous silk. I live in the tropics and I don’t know if the humidity or milk products here have something to do with my failures. BUT anyway, after much trial and error, and experimenting, I found out that leaving the cream + milk mixture to rest for a while, after the gelatin leaves go in (agree with you that leaves are best!), then cooling further in an ice bath, and sieving the mixture at least twice (sometimes I do it 3 times, if I’m working with coconut cream), results in what I think is the perfect panna cotta. thanks for sharing your results, I wish I came upon your site when I was experimenting!

By: Greek yogurt pannacotta two ways: berry and mango « como*solo

Greek yogurt pannacotta two ways: berry and mango « como*solo — Mon, 17 May 2010 20:14:12 +0000

[...] I adapted the recipe from these gorgeous pannacottas and read up on the technique on this great post. [...]

By: paul

paul — Sat, 06 Mar 2010 14:11:03 +0000

lovely recipe

i’ve just tried with coconut milk and pandan leaf and with a palm sugar reduction fantastic

By: Lime Panna Cotta & Cranberry Compote | The Porky Gourmand

Lime Panna Cotta & Cranberry Compote | The Porky Gourmand — Mon, 27 Jul 2009 14:37:44 +0000

[...] reading the “tastingmenu blog” by a professional chef & her partner, the post on perfecting panna cotta caught my attention. Panna cotta is an italian desert that consists of flavoured cream set in [...]

By: gubgub

gubgub — Sat, 18 Jul 2009 22:32:33 +0000

Agar set soy milk?

That’s actually a japanese classic in its own right – not as rich as panna cotta, and IME not as loosely set, but quite lovely flavoured with a little maple syrup and served with strawberry sauce.

By: Aesthetic Appetite » Rosemary Panna Cotta

Aesthetic Appetite » Rosemary Panna Cotta — Tue, 17 Mar 2009 04:59:58 +0000

[...] honest after a failed first attempt, I came across a blog called The Tasting Menu that had an entry Perfecting Panna Cotta. This was exactly the thoughtful explanation and recipe I was after. It discussed the chemistry of [...]

By: porkygourmand

porkygourmand — Wed, 25 Feb 2009 17:06:57 +0000

Read this post & decided to try to your technique. I kinda cheated by using flavoured gelatin dessert mix. It came out alright… I think. I’ll try again with proper ingredients next time. By the way, you have have a great website.

By: Perfect panna cotta, finally « tasty food

Perfect panna cotta, finally « tasty food — Thu, 03 Jul 2008 11:46:57 +0000

[...] also followed the advice of “Perficting panna cotta” and the result was worth it. The dark chocolate I used, had some tiny pieces of nuts in it, [...]

By: dana

dana — Wed, 07 May 2008 15:20:29 +0000

This recipe has no more ingredients than any other panna cotta, except to flavor it. Lime leaves and lemongrass come from asian markets here in seattle, and chamomile can come from the tea isle. If you don’t have access to these try flavoring a panna cotta with vanilla, simple and classic. I can’t offer alternatives to lemongrass and kaffir, though, their flavor is absolutely unique.

You can order leaf gelatin from the king arthur flour website.